Venison Puff Pastry Pie
Venison Puff Pastry Pie



  • 2.5 tbsp oil
  • 1 kg diced venison
  • 100g smoked bacon lardons
  • 2 chopped onions
  • 2 bay leaves
  • 200g brown mushrooms, halved
  • 3 tbsp flour
  • 1 tbsp ketchup
  • 150ml red wine
  • 600ml strong beef stock
  • 1 egg yolk, beaten
  • 375g ready-rolled puff pastry
  • Preheat the oven to 160C. Heat half the oil in a casserole and brown the venison all over for 10 mins. Set aside on a plate. Scatter the lardons into the pan with a splash more oil and sizzle for 10 mins. Stir through the bay leaves and onions, and cook for 5 mins to brown.
  • Add the mushrooms, and cook for a few mins more to soften. Scatter with flour, tip the meat and juices into the pan along with the ketchup. Stir well and pour over the stock, then simmer in the oven with the lid on for 2 hours.
  • Turn up the oven to 220C. Tip the filling into a 25cm pie dish and brush the rim with yolk. Drape the pastry sheet over the dish and trim with a knife, pressing the edges against the rim to seal. Brush the pastry with more yolk, cut a couple of slits in the centre, and bake for 35 mins or until golden and puffy. Serve with greens and potatoes.
3 hrs
4 serving

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